The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique.
The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique.
Scientists have uncovered the physics behind the process – known as conching – which is responsible for creating chocolate’s distinctive smooth texture.
The findings may hold the key to producing confectionary with lower fat content, and could help make chocolate manufacturing more energy efficient.
Mixing technique
Edinburgh researchers studied mixtures resembling liquid chocolate created using the conching process, which was developed by Swiss confectioner Rodolphe Lindt in 1879.
Read more at University of Edinburgh
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